Buttery Roasted Cauliflower

Active Time

10 Mins

Total Time

25 Mins

Yield

Serves 4 (serving size: about 3/4 cup)

Photo: Jennifer Causey

Ann Taylor Pittman
October 2016

Move over, potatoes. Cauliflower is stealing the side dish spotlight. It's low-carb, high-fiber profile makes cauliflower a winner for many people watching their calorie counts. Plus, roasted cauliflower takes on a richness you can't get from potatoes without adding butter and salt. Think of roasting or broiling as a calorie-free way to add buckets of flavor. Just be sure to preheat your pan so all sides of the cauliflower can cook without turning mushy. Using oil and chives mimics the flavors of mashed potatoes or a baked potato, but this simple cauliflower side is endlessly versatile for whatever you have on hand.

Move over, potatoes. Cauliflower is stealing the side dish spotlight. It's low-carb, high-fiber profile makes cauliflower a winner for many people watching their calorie counts. Plus, roasted cauliflower takes on a richness you can't get from potatoes without adding butter and salt. Think of roasting or broiling as a calorie-free way to add buckets of flavor. Just be sure to preheat your pan so all sides of the cauliflower can cook without turning mushy. Using oil and chives mimics the flavors of mashed potatoes or a baked potato, but this simple cauliflower side is endlessly versatile for whatever you have on hand.

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Ingredients

4 cups small cauliflower florets

2 large shallots, cut into wedges

Cooking spray

1 tablespoon canola oil

1 tablespoon butter, melted

3/8 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh chives

Fresh tarragon leaves (optional)

Nutritional Information

Calories 104

Fat 6.7g

Satfat 2.2g

Monofat 3g

Polyfat 1.1g

Protein 3g

Carbohydrate 10g

Fiber 3g

Cholesterol 8mg

Iron 1mg

Sodium 241mg

Calcium 36mg

Sugars 4g

Est. added sugars 0g

Calories 104

Fat 6.7g

Satfat 2.2g

Monofat 3g

Polyfat 1.1g

Protein 3g

Carbohydrate 10g

Fiber 3g

Cholesterol 8mg

Iron 1mg

Sodium 241mg

Calcium 36mg

Sugars 4g

Est. added sugars 0g

How to Make It

Step 1

Place a jelly-roll pan in oven, and preheat oven to 450°F. (Leave pan in oven as it preheats.)

Step 2

Place cauliflower and shallots on preheated pan; lightly coat vegetables with cooking spray, and toss with oil. Bake at 450°F until browned and tender, about 15 minutes. Drizzle with butter; toss to coat. Sprinkle with salt and pepper; top with chives and tarragon, if desired.